Gluten-Free Turkey Brine
Brining a turkey is the way to go - perfectly tender meat no matter which way you cook it! Makes the best gravy from the drippings as well.
Ingredients
- 1 cup salt
- 4 cups hot water
- 6 - 10 cloves garlic peeled
- 2 - 3 bay leaves
- ⅓ cup fresh thyme
- ⅓ cup fresh rosemary
- ⅓ cup fresh sage
- 8 - 12 cups cold water
- 15 - 20 pound turkey
Instructions
- Dissolve salt in the hot water.
- Add in the garlic and herbs and let sit for 15-20 minutes, which allows the flavors to be released and the liquid to begin to cool.
- Put the liquid into the refrigerator or freezer to completely cool.
- Place turkey in a large pot, cleaned cooler, or food grade bucket. You can also put in the neck, liver, heart, and gizzard.
- Pour the brining liquid into the pot and add the cold water until the turkey is completely covered. It helps to place the turkey with the legs up so you are filling the cavity and it doesn't float.
- Refrigerate overnight or up to 24 hours.
- Pour off the liquid (do not rinse the turkey) and put it in a roasting pan to bake covered according to temperature and time guides for poultry. We have also smoked it on the Traeger at this point.
Notes
- Nutrition facts are based on 1.5 pounds raw whole turkey per person.
Nutrition
Calories: 768kcalCarbohydrates: 1gProtein: 154gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 456mgSodium: 12130mgPotassium: 1626mgFiber: 0.4gSugar: 0.5gVitamin A: 303IUVitamin C: 3mgCalcium: 103mgIron: 6mg
Tried this recipe?Let us know how it was!